Crispy Steak Fries

Since we were good and made zucchini fries yesterday, it's totally legit to balance things out with the real deal today, right? :)

There was a time not all that long ago that 99 out of 100 times I'd have picked the sweet snack over the salty. I still have a major sweet tooth, but these days I'm really loving all things salty - potato chips, pretzels, popcorn, and especially french fries. It always seems that at this time of year when we start grilling burgers, my cravings for fries increases tenfold. Burgers and fries, they're just meant to be together! I almost never have potatoes on hand, though, so in reality we probably only make french fries at home two or three times a year, placing them squarely in the "special treat" column for us.



When I was working on last week's meal plan I penciled in burgers for Friday night. And then I decided if we were having burgers, why not also grab some potatoes and make french fries to celebrate the start of the long weekend? I knew we'd discovered a few great baked versions, but I was in the mood to fry! (Side note - I've become way more comfortable frying in the past year, still trying to decide if that's a good or bad thing...) As I scanned my archives, I realized we'd only ever made baked fries, and had yet to try our hand at frying them. It was time to remedy that!

We decided to go with steak fries, for no real reason other than it saved us the step of peeling the potatoes. The recipe was surprisingly simple and though there are a few steps, you can do some of the prep ahead of time so these fries are even a viable option when you're short on time. Potato wedges are first soaked in ice water, then fried twice - first with the oil at a lower temperature just to soften them and start cooking the insides, and afterward at a higher temperature to crisp them up and brown the exterior. It was all we could do to let them cool for a minute so we wouldn't burn our tongues when we tried them. They were completely irresistible: golden brown and crisp on the outside with a tender interior. As good, if not better, than any we've ever had out at a restaurant, take-out or sit down. Our only challenge going forward is to exercise the necessary restraint to keep these fries from becoming a summer staple :)

Crispy Steak Fries
from Cook's Illustrated

4 large russet potatoes, (about 2 1/2 lbs), scrubbed
2 quarts canola or peanut oil, for frying

To cut the potatoes into wedges: Cut the potatoes in half lengthwise and then cut each of those halves in half lengthwise so you end up with each potato quartered. Slice each quarter into 3 wedges (lengthwise again), so you end up with approximately 3/4-inch thick wedges.

Add the fries to a large bowl and cover them with cold water by at least an inch. Add ice cubes on top to cover. Refrigerate the fries for at least 30 minutes, or for as long as 3 days.

Pour the oil into a large Dutch oven and set the pot over medium-high heat (make sure you use a large pot - the oil will bubble when you add the fries so you need room at the top). Heat the oil until it reaches 325 F on a candy thermometer.

Meanwhile, drain the potatoes then dry them thoroughly with a kitchen towel. When the oil reaches temperature, add the fries a handful at a time until you've added them all. (The oil temperature is going to drop quite a bit (as much as 60 degrees) so don't worry if that happens.) Fry the wedges, stirring frequently with a spider strainer, until they soften and become golden in color, about 10 minutes. Remove the fries from the oil with the strainer and transfer to a paper towel-lined baking sheet. Allow the wedges to rest for at least 10 minutes. (At this point you can leave them at room temp for up to 2 hours, or wrap in paper towels and freeze in a resealable plastic bag for up to a month.)

Heat the oil to 350 F. Add the wedges back to the pot and, stirring frequently, cook for 8-10 minutes, or until browned and crisp. While the potatoes are frying, set a wire rack inside of a baking sheet and line the rack with paper towels. Remove the fries from the oil with the strainer and transfer to the rack. Immediately season to taste with salt and pepper. Serve immediately for the most crisp fries. They soften slightly as they sit, but are still really good.

Crispy Baked Zucchini Fries with Sriracha Lime Mayo

My veggie consumption of late has been abysmal, to put it mildly. Most of the time my meal planning only centers around our main course, and side dishes fall by the wayside. (And veggies are always side dishes here, and never included in the main course, since Shane doesn't like them.) I'll usually grab some sort of produce without a specific plan and figure it out as I go during the course of the week. Sometimes that works well - like when asparagus is in season as I'm perfectly content to eat it every night simply roasted or grilled with a little olive oil, salt and pepper. Salads are good options too, I really only need greens, tomatoes and cucumbers with a simple vinaigrette to make me happy.

Other veggies, though, require more advance planning because I just don't love them enough to eat them the same way all the time. Luckily, with a wider variety of summer produce options beginning to make its way to our local farmer's markets and grocery stores, I have some new inspiration to get better about the planning. Besides, how am I going to justify all the burgers I want to grill if I don't have veggies on hand to balance them out?



Zucchini is still pretty low on my list of most desirable veggies, but it's abundant and cheap, so every year I try to convince myself it's good, and useful for more than just baking :) And given the right preparation, I'm starting to believe that can be true. These zucchini fries are a recent favorite. They're coated with a flour, egg, and Panko/Parmesan breading then baked until they're golden brown and crispy on the outside with a tender center. I threw together a quick sriracha mayo for dipping - it's just a little spicy and makes these fries even more fun to eat but feel free to substitute your favorite dipping sauce or skip it entirely. I may not love zucchini fries as much as I love regular french fries, but I definitely feel about 1000x better after I eat them!



Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo
fries adapted from Confections of a Foodie Bride, mayo adapted from White on Rice Couple

Fries
2 tablespoons all-purpose flour
1 large egg
1 tablespoon water
1 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 lb zucchini (about 1 medium)

Mayo
3 tablespoons mayo
1 1/2 teaspoons sriracha sauce
1 teaspoon lime juice

Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack in the baking sheet.

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.

To cut the zucchini into fries: Slice the top and bottom off the zucchini. Cut into about 3-inch fries - I found this easiest to do by cutting the zucchini half and then continuing to cut the pieces in half again and again.

Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.

While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo. These are best served immediately (or shortly after baking).

Tunnel of Fudge Bundt Cake

Sometimes when I find myself in a baking rut, unable to come to a decision on what I want to make next, I turn to Shane for advice. The only problem is that 99% of the time I ask him what he's in the mood for, he responds with chocolate crinkle cookies. He's a creature of habit, that's for sure. I often wonder if he loves those cookies so much because they were pretty much the first thing I ever baked and blogged. Don't get me wrong, they're tasty, but I'm pretty sure I've made better things since, so I think more than anything they're a sentimental favorite :)



Recently I was surprised when I posed the "what should I make?" question and actually got a different response - chocolate cake! And luckily, I had the perfect recipe in mind. I flagged this tunnel of fudge cake the minute I saw it on Annie's site. I've had my eye on a very similar recipe in one of my cookbooks for ages, but that one had nuts unfortunately. I wasn't sure how critical they were to creating the tunnel of fudge effect, and since the recipe didn't indicate either way I hadn't tackled the cake yet.



This is easily one of the coolest cakes I've ever made, I am so in love with it! I don't know how or why it works, but as the cake bakes, two distinct textures are created. Along the outside edge, a rich chocolate cake, and in the center, a fudgy, almost molten tunnel of goodness. I took a chance at halving the recipe and baking the cake in a 6-cup bundt pan, hopeful the result would be just as good as with a full-size cake. I definitely held my breath as I cut the first piece of cake, crossing my fingers I'd find the tunnel effect inside, and I was delighted that I did. The cake is topped with a thick chocolate glaze adding to the richness, and making this a chocolate lover's dream!



We enjoyed this one so much Shane decided not to take it into the office to share with his coworkers. Sorry guys, I'll have to come up with something else for you later this week :)

Tunnel of Fudge Bundt Cake
slightly adapted from Cook's Illustrated Entertaining, Holiday 2010 (via Annie's Eats)

{Note: you can halve this recipe and bake in a 6-cup bundt pan. See instructions for reduced cooking time. Also, the recipe makes a ton of glaze. Next time I'd probably make 1/2 to 2/3 of the recipe.}

Cake
1/2 cup boiling water
2 oz bittersweet chocolate, finely chopped
2 cups (10 oz) all-purpose flour
3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
2 cups (8 oz) confectioners’ sugar
1 teaspoon salt
5 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup (7 oz) granulated sugar
3/4 cup packed (5 1/4 oz) light brown sugar
20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature

Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 oz bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.

Place the chocolate in a small bowl, then add the boiling water. Let stand for about a minute, then whisk the mixture until smooth. Sift the flour, cocoa powder, confectioners' sugar and salt together into a large bowl. In a measuring cup, whisk together the eggs and vanilla until combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then, with the mixer on low, add the egg/vanilla mixture and beat just until incorporated (the mixture might look a little curdled, it'll come together don't worry). Pour in the chocolate mixture and beat until combined. With the mixer still on low, gradually add the dry ingredients, beating just until combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for about 45 minutes, or until the edges of the cake start to pull away from the pan and the top springs back when lightly pressed (if you halve the recipe and bake in a 6-cup bundt, the baking time will be less, mine was about 32 minutes).

Transfer the pan to a wire rack and let the cake cool in the pan for about 1 1/2 hours before turning it out onto the rack. Let the cake cool completely on the rack before glazing, about 2 more hours.

To make the glaze: Add the heavy cream, corn syrup and chocolate to a small saucepan. Set over medium heat and cook, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the vanilla. Let the glaze stand for about 30 minutes to allow it to thicken slightly, then drizzle over the cake. Allow to set for at least 10 minutes before serving.

Perfect No-Cook Strawberry Ice Cream

Ahhhh, long holiday weekends, I love them! Hope you've all been able to relax and enjoy a little time off too. After quite a few rainy days this month, we've been spoiled with the most gorgeous weather the past few days, which has been especially nice. Shane and I took advantage of the sun to get out and do some yard work. We also went shopping for flowers, and finally picked up some of the herbs and veggies I've been so eager to get planted this spring. I've been growing herbs in containers on my deck for a few years now, but this year I've decided to branch out and try a few veggies for the first time too, I'm so excited!



I still haven't completely decided on everything I want to grow, so today we just grabbed a few things. Parsley is non-negotiable, it's the herb I use most so I love having it on hand. I turn to mint a lot in the summer so that was in the cart as well. Basil and rosemary rounded out the herbs, though I may still pick up thyme at some point too. The veggies are where I remain most undecided. I don't have a lot of room to grow them so I need to do some more research. Today we started with a jalapeno plant, and it's probably the most excited I've ever been about a plant in my life. Let's just hope I can keep it alive long enough to get one or two peppers :)



With Memorial Day weekend marking the unofficial start of summer, I thought it was as good a time as any to share an ice cream recipe with you. We've already made a few trips to our favorite local ice cream shop, but I really love having homemade ice cream in the freezer too, it really is the best. If you've been nervous about making your own ice cream at home, this is a great first recipe. It's Philadelphia-style (versus French style), which means you don't have to fiddle with cooking egg yolks to make the base. Instead, here you'll puree strawberries, some sugar, a little bit of lemon juice, salt and half and half for the base. It really is as easy as it sounds.



I've made a French-style strawberry ice cream in the past, and it had chunks of strawberries in it, which did get quite firm in the freezer. I liked them, but I don't think everyone was as keen, so I pureed all of the strawberries in this recipe to give the ice cream a really smooth texture (though you can see the seeds, I really couldn't taste them at all). This ice cream is rich and packed with sweet strawberry flavor, it was the perfect way to use up some berries I'd neglected in my fridge. If I have one tiny criticism of this recipe it's that the ice cream froze quite hard - I definitely had to let it sit at room temperature for a few minutes before I could scoop it. Next time I make it I'll probably try to add a little bit of alcohol to keep it a bit softer. So yeah, the "perfect" in the title was the author's, not mine, but it's a keeper for sure :)

Perfect No-Cook Strawberry Ice Cream
adapted from Gourmet, August 2009

1 lb strawberries, stemmed and hulled, halved if large
3/4 cup sugar
3/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
2 cups half and half

Combine the strawberries in a large bowl with the sugar, lemon juice and salt. Use a potato masher to mash them until coarse. Let the strawberry mixture stand for 10 minutes, stirring and mashing every few minutes.

Transfer the strawberry mixture to your blender and add the half and half. Puree until smooth, then pour the mixture into a large bowl. Cover and refrigerate for at least 6 hours, or until very cold. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Store in an airtight container in your freezer.

Makes about 1 1/2 quarts

Coconut Lime Squares

For half of this week I was trapped at home while my car was out getting some much needed repairs. It's something I'd been putting off for a while but I could no longer deny the serious need for new brakes (and, as it turns out, about 10 other things I didn't realize also required immediate attention). Yay for car repairs...

On the up side, since I couldn't go anywhere, I was left with plenty of time to play in the kitchen. I was cooking and baking up a storm, finally tackling some of the recipes I've had bookmarked forever. While I was at it, I also used up some of the produce in my fridge that was starting to look questionable - just in time for tomorrow morning's trip to the grocery store to load up again. There won't be any shortage of sweet treats for us to enjoy over the long holiday weekend, that's for sure! I was especially glad to have something chocolate-y on hand when I received the call detailing the money I'd be putting into the car :)



My recent obsession with limes meant I had a whole bag of them on my counter, so I paired them with one of my other favorite summer flavors, coconut, to make these coconut lime squares. If you've ever had lemon bars, these are basically their lime counterpart, with a little bit of toasted coconut worked into the crust and also sprinkled on top for the last few minutes of baking. I know coconut tends to elicit strong reactions from people, it seems you either love it or hate it. If you're a coconut hater, I can tell you the lime is the predominant flavor here, you might not even notice the coconut flavor. If the texture is a problem for you, just skip the coconut on top of the bars. The squares are, as you'd probably expect from something made with lime, on the tart side but in a good way. I don't love overly tart things and these were perfect to me. The recipe is really simple and pretty quick too once you get finished juicing all of the limes, which is a bonus. If you're hosting or attending any Memorial Day parties this weekend I think these squares would be a welcome addition!

Coconut Lime Squares
from Gourmet, January 1995

Crust
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt

Filling
4 large eggs, at room temperature
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled

Preheat oven to 325 F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the squares out afterward. Spray the foil with nonstick cooking spray.

To make the crust: Combine the flour, butter, coconut, confectioners' sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until the butter is cut into the dry ingredients, and the mixture resembles coarse crumbs. Transfer to the prepared pan and press into an even layer to make the crust. Bake for 25-30 minutes, or until the crust is golden brown.

Remove the pan to a wire rack and lower the oven temperature to 300 F.

To make the filling: Whisk the egg and sugar together in a medium bowl until well combined. Add the flour, lime juice and lime zest and continue whisking until completely incorporated. Pour the mixture over the warm crust and transfer to the oven. Bake for 20 minutes, then remove the pan from the oven. Sprinkle the top of the bars with the toasted coconut and continue baking for an addition 5-10 minutes, or until the filling is just set. Transfer the pan to a wire rack and allow the bars to cool in the pan. Cover the pan loosely with plastic wrap and refrigerate for at least 1 hour before cutting into squares (I would even recommend letting them sit in the fridge overnight. It makes them super easy to cut the next day).

Turkey Fried Rice with Crushed Potato Chips

Do you guys watch Top Chef? If so, you may remember Angelo from the season in D.C. (and All Stars too, I think). He was all about Asian-inspired cuisine, and though his giant ego made him a bit tough to root for at the start, it definitely made for good tv. He popped up in this month's issue of Food & Wine, where he was challenged to create a dish using a five ingredient basket selected by the magazine. He also had access to pantry staples and could select any two additional ingredients he wanted. One final rule - the dish had to be ready in 30 minutes or less. If you've ever watched Chopped on Food Network, it was basically along the same lines, minus the always entertaining commentary from some of the tougher judges (I'm looking at you Alex, Scott and Geoffrey).



Anyway, Angelo's basket of ingredients included potato chips, ground turkey, lemongrass, cooked rice and mint, and this fried rice was his creation. I love the fried rice from my local Chinese restaurant, but I've never actually tried to make my own. I'm not sure what inspired me to start now, but it was super easy. You really need to prep all of your ingredients ahead of time, which typically I never do, but things move fast here so if you're stopping to chop lemongrass or crack eggs, you're likely going to overcook, or worse, burn something else. I probably spent 5 minutes prepping ingredients and about 10 cooking the dish, definitely one of the fastest dinners I've ever made.

I wasn't sure how this dish would be received by Shane, but he wound up really enjoying it. That said, I think he thought it was going to be a side dish, and was left wondering where the rest of his dinner was :) I forgot to pick up the mint for the dish, so I threw in some parsley (mostly for color, this isn't exactly the most visually appealing dish), but I think the mint really would worked better here so be sure to include it, if possible. Shane skipped the potato chips completely on his portion, but I liked the crunch they added so your call there. I'm itching to try other fried rice recipes now so this probably won't be the last one you see here!

Turkey Fried Rice with Crushed Potato Chips
from Food & Wine, June 2012

3 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon minced lemongrass
4 oz ground turkey
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
2 cups leftover (cold) cooked rice
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
2 scallions, thinly sliced
1/4 cup chopped mint
1/2 cup plain potato chips, lightly crushed
hot sauce, for serving

Set a large work or nonstick skillet over medium-high to high heat. Let it get very hot, then add the oil, ginger, garlic and lemongrass. Cook, stirring constantly, just until fragrant, about 30 seconds (if you let the garlic go too long, it'll burn and get bitter). Add the turkey and the salt and use a wooden spoon to break up the meat. Cook, stirring frequently, until the meat is just cooked through and no longer pink. Create a well in the center of the ground turkey and add the eggs, cooking just until they set into large curds, about 1-2 minutes. Stir in the rice and cook until it is heated through and the individual grains are separated, about 2 minutes. Add the soy sauce and let the mixture continue cooking until the sauce is absorbed. Mix in the sesame oil and transfer the fried rice to bowls for serving. Add some of the scallions and mint to each bowl and garnish with the potato chips.

Mint Chocolate Chip Whoopie Pies

Last week I stopped by the library to pick up a book I'd requested that had recently come in (this one, if you're curious). I was running a ton of errands that day so the plan was a quick hit and run to grab the book - no stopping to browse the shelves for other cookbooks. It should have been easy enough, the circulation desk is right at the entrance while the cookbooks are up on the second floor; I wouldn't even have to walk past them! You all know where this is going. I wound up spending 15 minutes combing the shelves and then another few trying to convince myself I really didn't need to bring home five more cookbooks no matter how awesome they all looked.



One of my best finds that day? Another whoopie pie book, one I hadn't previously seen anywhere! I'm only a little bit obsessed with whoopie pies, and since it's been over 2 months since my last batch, I was itching to try another.

As flavor combinations go, chocolate and mint is right up there for me with peanut butter and chocolate, so I was instantly drawn to the chocolate mint cookies I found while flipping through the book. The cookie recipe resembled a basic chocolate whoopie pie in a lot of ways but it also included peppermint extract for flavoring. It was just enough to add mint flavor without becoming completely overwhelming. I loved the way the cookies emerged from the oven too - tall and fluffy, which I always think make the prettiest whoopie pies :)



The book suggested sandwiching a frozen mint chip cream (made simply by combining whipped heavy cream, sweetened condensed milk, peppermint oil and grated chocolate) between the cookies. Obviously what you see in my whoopie pies is not the mixture I just described. I did make it, and let me tell you, it was beyond delicious, but for some reason mine just never froze enough to hold its shape when sandwiched between the whoopie pies. Rest assured it didn't go to waste - I ate it like ice cream with a spoon :) My fall back plan was a light, fluffy mint buttercream to which I added just a tiny bit of green gel food coloring. It's a buttercream I've made before and I like that it's not super buttery and that it has a really great texture for piping, whether it's on cupcakes or between these cookies. If you want to add a fun finishing touch, you can roll the sides of the filled whoopie pies in mini chocolate chips too! Visually, I think I liked them better without the chips, but they were both delicious so you can't go wrong either way.



Mint Chocolate Chip Whoopie Pies
cookies from The Whoopie Pie Book, filling from Whoopie Pies

Chocolate Mint Cookies
1 1/4 cups (175 g) all-purpose flour
3/4 cup (100 g) unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 cup (200 g) sugar
1 large egg
1 cup buttermilk
1 teaspoon peppermint extract

Mint Buttercream Filling
2 cups confectioners' sugar, sifted
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon salt
green gel food coloring (optional)

To make the cookies: In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder and salt together (I rarely sift, but I think it's worth it when it comes to cocoa powder, which can be quite lumpy). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add the egg and beat until combined. Mix in the buttermilk and peppermint extract (my batter looked curdled at this point, it'll come together in the next step). With the mixer on low, gradually add the dry ingredients, beating just until combined. Transfer the mixer bowl to your refrigerator and chill the dough for 30 minutes.

Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper.

Using a small cookie scoop (mine measures about 1 1/2 inches across - you'll need to adjust the baking time accordingly if yours is larger), portion the batter onto one of the prepared baking sheets, spacing the cookies about 2 inches apart. (If there are any rough edges or batter sticking up, I like to use a wet fingertip to smooth it down. It makes the cookies look neater once baked, but it's not necessary.) Bake (one sheet at a time) for about 10 minutes, or until the cookies spring back when gently pressed. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough, alternating baking sheets.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes. Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes. If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.

Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

Makes about 24 whoopie pies

Asparagus and Gruyère Frittata

I made this, my very first frittata, for our Mother's Day brunch a few weekends ago. Initially I had considered a quiche, but didn't feel like making a crust so the frittata was my Plan B. Had I known how easy and versatile frittatas were, I probably would have been making them years ago! Basically if you have eggs, you can make it happen. Throw in whatever veggies, cheese or meats happen to be in your fridge - anything goes! I chose to incorporate asparagus, my favorite spring veggie, and Gruyère, the best cheese ever, in ours. The asparagus retained just a little bit of its texture so it wasn't at all mushy, and the cheese, which is cut into cubes rather than shredded, became little pockets of melty goodness once cooked. This came together in less than 15 minutes so it's a really great last minute meal idea.



Because I made this just before everyone arrived for brunch, I didn't want to put the meal on hold while I took photos. I figured if there were leftovers, great, and if not, I'd make it again sometime to photograph and share (assuming we liked it). It turned out we did have a few slices remaining but I wasn't in the mood to take pics immediately so I stuck them in the fridge. I was bummed when I pulled them out the next day - the color, especially the green of the asparagus, which had been bright and vibrant was now dull and not very appealing. Rest assured yours will look better than what you see here if you serve it immediately :) The good news is it tastes great either way!

Asparagus and Gruyère Frittata
adapted from Cook's Illustrated, May/June 2005

12 large eggs
3 tablespoons half and half
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1/2 pound asparagus, trimmed and cut on the bias into 1/4-inch pieces
1 shallot, minced
3 oz Gruyère cheese, cut into 1/4-inch cubes

Preheat your broiler, with an oven rack placed about 5 inches below it.

In a medium bowl, whisk together the egg, half and halfWhisk eggs, half-and-half, salt and pepper until completely combined.

Set a 12-inch nonstick skillet (make sure it's oven safe!) over medium heat. Add the oil, and when hot, throw in the asparagus. Cook, stirring occasionally, until the asparagus has lightly browned on the outside and is nearly tender, about 3 minutes. Add the shallot and cook just until slightly softened, about 2 minutes.

Add the cubes of Gruyère into the egg mixture and stir to combine. Pour the egg mixture into the skillet with the asparagus and shallot, and cook, using a rubber spatula to stir and scrape the bottom. Large curds will begin to form after about 2 minutes, but the eggs should still be quite wet. Shake the skillet to distribute the eggs evenly then allow to cook for 30 seconds without stirring - this will set the bottom.

Transfer the skillet to the oven and set under the broiler. Cook until the frittata puffs and the surface browns slightly, about 3-4 minutes. Don't walk away - you may need to rotate your skillet for even cooking, depending on your broiler. Cut into the frittata with a parking knife - if the eggs are just slightly wet and runny, it's ready. Pull the skillet from the oven and let the frittata stand for 5 minutes, then slide it out of the pan. Cut into wedges and serve.

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

For the longest time, the only ground meat I ever bought was turkey. I always substituted in recipes calling for ground beef, and it never bothered us because we really didn't know what we were missing. A few months ago though, for reasons I can't remember, I splurged on ground beef and oh man, has it ever been hard to break the habit, especially when it comes to burgers. There's really no comparison between burgers made with beef and those made with the alternative - in my book, even the most flavorful turkey burger has a hard time competing with a juicy beef burger. With the arrival of summer grilling season on the horizon though, I'm really trying hard to find balance. We make burgers fairly often and I don't love the idea of eating all that red meat, so slowly but surely I'm moving it back into the "occasional splurge" column :)



We have actually made these coffee-rubbed burgers with both ground beef and ground turkey, and both versions were very worthy of a repeat. Between the coffee rub, the bacon and the barbecue sauce, there's so much flavor packed into this burger that it can easily be made with a leaner meat. Don't be scared off by the coffee rub either, even if you're not a coffee drinker. Neither Shane nor I like coffee and though I often like coffee-flavored desserts, Shane wouldn't dream of eating them, and still the rub was well received. If you're a spicy food wimp like me I'll warn you that the barbecue sauce does pack a punch. I found it really spicy on its own (maybe too spicy for me!) but when combined with the other ingredients on the burgers, I really enjoyed it and didn't find myself running for a glass of water to cool my mouth. If you're nervous, you could always remove the seeds from the chipotle or reduce the amount of cayenne you use. I've tried quite a few new burger recipes in anticipation of summer, and this is one of my favorites - relatively quick and easy and super flavorful no matter which meat you choose!

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce
from Bon Appetit, July 2009

Coffee Rub
1 tablespoon instant coffee (or freshly ground)
2 teaspoons packed light brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt

Barbecue Sauce
1 tablespoon unsalted butter
1 garlic clove, minced
1 cup ketchup
1/3 cup packed light brown sugar
1/3 cup Worcestershire sauce
1/4 cup fresh lime juice
1 chipotle pepper in adobo sauce, minced
1/4 teaspoon ground cayenne

Burgers
8 slices bacon
2 lb ground beef (or ground turkey)
8 slices cheese
8 toasted hamburger rolls
red onion, tomato, lettuce, etc.

To make the rub: Stir all of the ingredients together in a small bowl. Store (covered) at room temperature for up to 1 week.

To make the barbecue sauce: Set a medium saucepan over medium heat. Add the butter and cook until melted. Add the garlic and cook just until fragrant, about 30 seconds. Mix in the ketchup, brown sugar, Worcestershire, lime juice, chipotle and cayenne. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Continue cooking, stirring occasionally, until the sauce has reduced to 1 1/3 cups, about 15 minutes. Season to taste with salt and pepper. Cool, then store in an airtight container in the refrigerator for up to 1 week. (Note: You will almost certainly have leftover barbecue sauce so you might want to plan on incorporating it into other meals the week you make these burgers.)

Cook the bacon in a large skillet set over medium to medium-low heat until crisp. Transfer to a paper towel-lined plate and, when cool, break each piece in half. Divide the ground beef into 8 equal portions, and shape each into a patty, about 4 inches in diameter and 1/2-inch thick. Sprinkle the rub evenly over both sides of each patty, using your fingers to gently spread it evenly. Use your thumb to make an indentation in the center of each patty (this will keep the burgers from puffing and swelling in the center as they cook).

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that's been dipped in oil and rub it over the grates). Place the burgers on the grill (the side with the indentation should be facing up) and cook for about 3 minutes, or until grill marks form on the bottom. Flip the burgers and top each one with 2 bacon slice halves (so one full slice total) cook for about 3 more minutes. Top each burger with a slice of cheese and cover the grill, cooking just until the cheese melts and the burgers are cooked to your desired doneness. Serve on toasted hamburger buns with the barbecue sauce, red onion, lettuce, tomato, or your favorite burger toppings.

Makes 8 burgers

Fresh Lime Sherbet

Every week when I sit down to make the grocery list, I ask Shane what he needs, and one of the first things out of his mouth is always ice cream. It's his dessert of choice, and whether it's homemade or store-bought, we always have some in the freezer. I guess since he's constantly in training for the next marathon or triathlon, it's a little easier to justify :)

For the other member of this house that's not working out 20 hours a week, eating that much ice cream just isn't feasible. It doesn't mean I'm not tempted though, so I like to keep lighter alternatives on hand, especially in the summer when the cravings for cold desserts are strongest. I make a lot of fruit sorbets, and sometimes orange sherbet, which up until now had always been my favorite.



I've been on a massive lime kick lately though and had a ton sitting around so when I went to make sherbet recently, I decided to try lime. As a kid when we bought rainbow sherbet at the store I never would have dreamed of touching the lime portion, and really it wasn't until just a few years ago that I stopped hating all things lime. Things have definitely changed - now I seek out new ways to use limes in both savory and sweet applications as much as possible!

This lime sherbet was a very good find, it'll be in heavy rotation in my freezer this summer, probably topping orange as the go-to flavor. It's super fresh, with a lighter texture than ice cream but a lot of the same creaminess. There's a ton of lime flavor, yet it's not overly tart. The sherbet is simple to make, though it did sort of have me wishing for an electric juicer by the time I got to the eighth lime, especially after the acidic juice found its way into a small cut I didn't realize I had on one of my fingers...

I'm submitting this post to my friend Di's seasonal blog event, Cooking the Books. She asked us to share something to highlight our favorite book or author, and I went with my go-to source, Cook's Illustrated. Their thoroughly researched and tested recipes rarely disappoint and I love that they share their process of getting to the end result, I always learn something!

Fresh Lime Sherbet
from The Cook's Illustrated Cookbook

1 tablespoon lime zest
1 cup plus 2 tablespoons granulated sugar
1/8 teaspoon salt
2/3 cup freshly squeezed lime juice (from about 6-8 limes)
1 1/2 cups water
2 teaspoons vodka (or Triple Sec)
2/3 cup heavy cream

Combine the zest, sugar and salt in the bowl of your food processor. Pulse 10-15 times, or until the sugar is damp and fragrant. Combine the lime juice and water in a large measuring cup, and with the food processor running, slowly add the juice/water mixture in a steady stream. Process for about 1 minute, or until the sugar has dissolved completely. Pour the mixture through a fine-mesh strainer into a freezer-safe bowl to remove the lime zest. Mix in the vodka and cover the bowl with plastic wrap. Place in your freezer for 30-60 minutes, or until the mixture is very cold (about 40 F on an instant read thermometer). Don't leave the mixture in there so long it freezes.

Remove the juice mixture from the freezer. Add the cream to a medium bowl and (by hand) whisk until soft peaks form. Whisking constantly, slowly pour the juice mixture (down the edge of the bowl rather than in the center) into the cream in a steady stream. Immediately add the mixture to your ice cream maker and freeze according to the manufacturer's instructions. (Mine took about 15-20 minutes to reach soft serve consistency.) Transfer the sherbet to an airtight container and press a piece of plastic wrap directly against the surface. Freeze for at least 3 hours (or until firm) before serving.

Makes about one quart

Blackberry Crumb Muffins

When I was shopping for our Mother's Day brunch last weekend, I really wanted to buy fresh fruit to serve with yogurt and granola. In my ideal world, I would have stocked up on strawberries, blueberries and raspberries but the reality was that my options were far more limited. Blueberries and raspberries aren't in season yet here so not only were they really expensive, but they didn't look good at all. I probably could have gone with just strawberries, but in the interest of having a little variety, I put some blackberries in my cart too.



The thing is I'm really not much of a fan of blackberries - I hate the giant seeds, and often I find the berries aren't sweet enough for my tastes. I crossed my fingers, hoping that all of these blackberries would be devoured at brunch though I knew the odds were not in my favor - we had a lot of food for just 6 people. As I expected, there were extra berries, and the race was on to find a way to use them before they went bad and wound up in the garbage. As much as I dislike blackberries, I hate throwing away food even more!



I considered a lot of options, but these muffins wound up being the best option. I wanted something that could be easily shared and transported so I could spread the blackberry wealth :) The base recipe for the muffins is really quick and easy, which left me with motivation to spend a few extra minutes making a crumb topping for them. I figured in case the berries were extra sour it would help, though I think we all know I didn't really need an excuse to make a sweet brown sugar crumble for the top. The muffins baked up light and fluffy, and the blackberries softened enough that I actually found myself really enjoying them. I still shared most of the muffins with Shane's dad but I held back one to enjoy as a treat on my way to the grocery store first thing tomorrow morning. Can't wait :)

Blackberry Crumb Muffins
muffins adapted from Williams-Sonoma, topping from The Modern Baker

Crumb Topping
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
1/3 cup packed light brown sugar

Muffins
zest of 1/2 lemon
3/4 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temperature and lightly beaten
5 tablespoons unsalted butter, melted and slightly cooled
1 cup buttermilk, at room temperature
2 cups fresh blackberries

Preheat oven to 375 F. Line muffin pans with paper liners.

To make the crumb topping: Add the flour, baking powder and cinnamon to a medium bowl; stir with a fork to combine. In a small saucepan, melt the butter. Add the brown sugar to the pan, using a rubber spatula to combine with the butter. Pour the butter/brown sugar mixture over the flour mixture and use the fork to stir until all of the flour is moistened. Set aside while you make you muffin batter.

To make the muffins: Add the lemon zest and sugar to a medium bowl. Use your fingers to rub the zest into the sugar until fragrant. Add the flour, baking powder, baking soda and salt to the bowl and whisk to combine. Make a well in the center of the dry ingredients and add the egg, butter and buttermilk. Whisk until the dry ingredients are evenly moistened - the batter will be lumpy, that's ok. Use a rubber spatula to very gently fold the blackberries into the batter - do not overmix.

Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins. Bake for about 22 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.

Makes 12-14 muffins

Cheesy Meatloaf Minis

What is it they say - April showers bring May flowers? In our case, April brought unseasonably warm weather and very little rain, which has been followed up by a super rainy May. Like three straight weeks of rain. Total blah weather. I'm a sunshine person - I don't really care what the temperature is outside as long as the sun is shining. It's a complete mood changer for me. So, by the end of the second week of rain, I was feeling as gloomy as the weather outside, and desperately craving comfort food.

I started browsing my archives trying to find a favorite meal we hadn't made in a while and pretty quickly decided on meatloaf. It is one of my go-to winter comfort foods but sadly I think I only made it once this year. We definitely needed one last meatloaf hurrah!



I was going to make an old favorite, but I couldn't help doing a quick search for recipe ideas to see what else was out there. That search quickly ended when I found these cheesy meatloaf minis. I'm a sucker for minis (though usually it's baked goods) and these sounded so good. They incorporate a lot of the standard meatloaf mix-ins (onion, garlic, ketchup, breadcrumbs, egg, etc) but there were a few unique things that caught my eye. The breadcrumbs are toasted - it's an extra step that only takes about 3 minutes, but it added great flavor. Instead of adding raw onion, it's softened quickly on the stove top first, which I hoped would make it less noticeable to Shane in the end (not so much as it turned out, but I loved the addition). Best of all, though, little cubes of cheese are incorporated in the mini loaves, and as they bake, it gets all gooey and melty. I'm not sure I'll ever be able to make meatloaf without cheese going forward :) Because of their size, these minis cook more quickly than most meatloaf recipes I've made, which was also a nice added bonus! They were just the kind of comfort food I was seeking, and bound to be a repeat here next winter.

Cheesy Meatloaf Minis
adapted from Cooking Light, January 2011

{Note: I used the ground sirloin called for, but I think the recipe would also be great with ground turkey. Also, I used Monterey Jack cheese because it's what I had on hand, but any cheese that melts well would work.}

1/2 cup plain breadcrumbs
1 cup diced onion (about 1 medium onion)
2 garlic cloves, minced
1/2 cup ketchup, divided
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 oz Monterey Jack cheese, cut into 1/4-inch cubes
1 1/2 lb ground sirloin

Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.

Add the breadcrumbs to a large skillet set over medium-high heat. Cook, stirring often, until the breadcrumbs are toasted. Transfer the breadcrumbs to a large bowl and place the skillet back over the heat. Spray with nonstick cooking spray, then add the onion and garlic, cooking for about 3-4 minutes, stirring occasionally, until the onions soften. Transfer the onion/garlic mixture to the bowl with the breadcrumbs and allow to cool slightly.

Add 1/4 cup of the ketchup, the egg, parsley, Parmesan, Dijon, oregano, salt, pepper and cheese to the breadcrumb mixture. Stir well to combine. Add the ground sirloin and use your hands to gently mix until the ingredients are well combined. Don't overwork the meat. Divide the mixture into 6 equal portions, and shape each portion into a mini meatloaf on the prepared baking sheet. Each loaf should be about 4x2 inches. With the remaining ketchup, brush about 2 teaspoons over the top of each loaf.

Bake for about 20 minutes, or until an instant read thermometer inserted into the mini loaves registers 160 F.

New York-Style Crumb Cake

We hosted brunch last weekend to celebrate Mother's Day, and as usual, I fretted way too much over the menu. I love entertaining, but trying to narrow down all of the ideas in my head into a cohesive menu always proves to be the most stressful part. Thankfully, the more we entertain, the easier it gets, and this year's brunch was probably one of my favorites. On the menu: asparagus and Gruyere frittata (more on that soon!), vanilla Greek yogurt with fresh fruit and homemade granola, bacon (of course), chocolate chip scones, and this crumb cake. I was able to do a lot of the work in advance (prepping the scones ahead of time and freezing them, so all I had to do was bake the morning of and making both the granola and the crumb cake the day before) so the morning of the brunch was really low stress. It was a nice change from years past where I've been standing over the stove frantically trying to finish three things at once as people arrived :)



This crumb cake was the very first thing I added to the menu - not only could it be made in advance, but who doesn't love a cake that's easily justifiable any time of day? The best part of crumb cake is of course the crumb topping, and this cake delivers a substantial layer with large chunks of crumbs that hold their shape and don't melt into the cake as it bakes. The cake itself is made using the reverse creaming method, meaning the dry ingredients are mixed together, then the butter is cut in and finally the wet ingredients are added. Here it produces a really tender cake with a tight crumb that's sturdy enough to support all of the goodness on top. I sampled a piece the day I made it and then promptly wrapped the rest and hid it so there would be some left to share with our mothers the next day; it's really that good!

New York-Style Crumb Cake
from Cook's Illustrated

{Note: don't substitute powdered buttermilk for the real thing here. I use it often in my baking, but in this recipe there's a chance it'll make the cake batter too thin and allow the crumb topping to sink into the cake as it bakes. You can substitute plain low-fat yogurt if you'd like.}

Crumb Topping
1/3 cup (2 2/3 oz) granulated sugar
1/3 cup (2 2/3 oz) dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, melted and still warm
1 3/4 cups (7 oz) cake flour

Cake
1 1/4 cups (5 oz) cake flour
1/2 cup (3 1/2 oz) granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
confectioners' sugar (optional, to finish)

To make the crumb topping: In a medium bowl, whisk together both sugars, the cinnamon, salt and melted butter. Add the cake flour and use a rubber spatula to fold it in until cohesive. The mixture will be very thick. Allow to cool to room temperature, about 10-15 minutes.

To make the cake: Preheat oven to 325 F with a rack in the upper third. Spray an 8-inch square baking pan with nonstick cooking spray, then line the pan with aluminum foil, leaving an overhang on opposite sides so you can lift the cake out afterward. Spray the foil with nonstick cooking spray.

Combine the cake flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, one piece at a time, and continue mixing until the mixture is crumbly, about 1-2 minutes (there shouldn't be any visible chunks of butter left). Add the egg, egg yolk, vanilla, and buttermilk and increase the mixer to medium-high speed. Beat until the batter is light and fluffy, about 1 minute.

Pour the batter into the prepared baking pan, and spread into an even layer. Pick up the crumb topping by handfuls, and break off chunks, scattering them over the top of the batter. Use all of the topping - it will be a thick layer. Bake for about 35 minutes, or until the crumb topping is golden brown, and a toothpick inserted in the center of the cake comes out clean. Remove the pan to a wire rack and cool for at least 30 minutes, before using the foil handles to lift the cake out of the pan. Cut into squares for serving (dusting with confectioners' sugar to finish if desired).

Chipotle Pork

I'm meeting up with a friend later today for a long overdue movie date, and I'm so excited for a little girl time! We're finally going to see The Hunger Games, and though I've heard some mixed reviews, I have high hopes. I literally read the entire first book in 2 days a few months ago, I couldn't put it down. It consumed me so completely that I still haven't touched the second and third books in the series for fear I will do nothing but sit on the couch for days tearing through them. And since I have the worst memory in the world, I've now forgotten half of what happened in the first book so I'll have to go back and reread that before I can move on. Later this summer we're road tripping to Canada and I'm thinking all of that time in the car will provide the perfect opportunity to find out what happens to Katniss and Peeta...



Anyway, I guess you probably want to know about this pork :)

Pulled pork is one of those meals Shane and I both love equally, and would probably be happy eating 4 or 5 nights a week. I generally only make it in the winter, buying a huge pork shoulder and letting it cook all day in the slow cooker. It's a no fuss meal that makes tons of leftovers which happen to freeze perfectly, what's not to like? It had never occurred to me to cook a smaller pork shoulder - one that would only feed us for a meal (or maybe two at most). I know that sounds silly, but most recipes call for a large piece of meat, and the ones at the store are always so big - I don't think I've ever seen a pork shoulder smaller than 4 or 5 pounds. Recently I came across this recipe for chipotle pork in an issue of Cooking Light though, and my eyes were opened.

The recipe calls for just 1 1/4 lb of pork shoulder, which of course I couldn't find, so I bought a larger one and cut it in 3 pieces, sticking the extra 2 in the freezer for another day. The pork is marinated in a combination of sweet, spicy and smoky flavors, then quickly browned on the stove top and cooked for a few hours until it's so tender it falls apart; it could not be easier. You could probably even throw it in your slow cooker if you didn't feel like having the oven on for hours, especially as the weather heats up. The pork turned out really flavorful and juicy; Shane was content to eat it on its own. I found some queso blanco and lettuce in the fridge that desperately needed to be used so I added those to the mix and made some homemade tortilla chips to throw on the plate too. It wound up being a pretty fantastic combination, if I do say so myself :)

Chipotle Pork
from Cooking Light, April 2012

1 medium onion, coarsely chopped
1 1/2 tablespoons honey
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
1 lime
2 tablespoons olive oil, divided
1 1/4 lb boneless pork shoulder (Boston butt), trimmed of excess fat
3/4 teaspoon kosher salt
1/2 cup low-sodium chicken broth

Combine the onion, honey, cumin, cinnamon, garlic and chiles in the bowl of your food processor. Pulse until well combined - the onion, garlic and chiles should be finely chopped. Peel the lime, then, working over a bowl to catch the juices, section the lime (if you've never sectioned a citrus fruit, there's a video here explaining the process). Add the lime sections and juice from the bowl you were working over to the food processor. Squeeze any remaining juice from the membranes into the bowl of the food processor too. Finally, add 1 tablespoon of the oil to the mixture and process until smooth.

Transfer the mixture to a resealable plastic bag. Add the pork, turning to coat. Seal the bag and refrigerate for 1 hour.

Preheat oven to 325 F.

Add the remaining tablespoon of olive oil to a small Dutch oven set over medium-high heat. Remove the pork from the bag, reserving the marinade. Season the pork all over with salt then add to the hot pan. Brown on all sides, about 8 minutes total. Transfer the pork to a plate. Add the chicken broth and reserved marinade to the pan. Bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the pork back to the pan along with any accumulated juices on the plate. Cover the pan and transfer to the oven. Cook for 2 1/4 - 2 1/2 hours, or until the meat is fork tender. (I checked mine every 45 minutes or so to ensure there was still enough liquid in the pan. I never needed to add any, but if you find the liquid has cooked off, add additional to the pan.) Remove the pork from the pan and shred into bite-size pieces. Add back to the pan and toss to coat with the sauce.

Thousand-Layer Chocolate Chip Cookies

As I've mentioned before, I record Martha Stewart's show every day. I rarely have the time to watch every minute of every episode though, so instead I fast forward through to the segments that interest me most. Even still, there's a perpetual backlog of Martha on my DVR. And for reasons I still don't understand, one hour of her show occupies far more space on my DVR than just about any of my other hour-long shows.

Anyway, last week I was trying to power through a few episodes to clear space for my Thursday night shows (Grey's Anatomy and Scandal) when I came across one all about weddings. I don't know why I didn't just erase it immediately since I've already done the wedding thing, and have zero interest in the topic these days, but I'm so glad I didn't or I may not have discovered these awesome chocolate chip cookies!



The connection between the cookies and a wedding episode? The recipe comes from a book called The Newlywed Cookbook, which I think coincidentally may also have been the title of a similar book that Shane and I received as a wedding gift many years ago.  As the author described her thousand-layer chocolate chip cookies and made them with Martha, I was immediately intrigued.  With the alternating layers of butter and dough that create puff pastry as her inspiration, she came up with a really unique method for making chocolate chip cookies.  Instead of incorporating the chocolate into the dough and scooping it out to bake the cookies, she layers shards of chocolate between chilled rectangles of dough, rolls it out just enough to fuse the layers then cuts the cookies out with a round cutter.



I was in my kitchen making my first batch later that day, and by the end of the weekend, I'd already had to make the recipe a second time. Shane and I loved them, and the neighbor I shared them with declared them the best cookies ever :) For me, they had the perfect texture - just slightly crisp on the edges with a soft, chewy interior. Oh, and the cookies are HUGE (easily 3 1/2 to 4 inches in diameter) so ratio of chewy center (my favorite part) to edge is high. The shards of chocolate are dispersed throughout the cookie so there's lots of chocolate in every single bite. I prefer to prep the dough and cut the rounds, then pop them in the refrigerator, baking the cookies on demand a few at a time. The flavor definitely intensifies after the dough's been refrigerated for a day or two, and the cookies also spread a little less in the oven.

Admittedly, this recipe is more work than your typical chocolate chip cookie, but I thought the process was really fun. Without performing a side-by-side comparison, I'd say these thousand-layer chocolate chip cookies rank right up there with my go-to recipe. After my success with this recipe, I hopped online and requested the cookbook from my library (even though I don't think we technically qualify as newlyweds anymore). I'm so intrigued to find out what other unique recipes and techniques might be in it!



Thousand-Layer Chocolate Chip Cookies
barely adapted from The Newlywed Cookbook by Sarah Copeland (via Martha Stewart and Edible Living)

2 1/4 cups (280 g) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup (150 g) packed dark brown sugar
3/4 cup (150 g) granulated sugar
4 large egg yolks, at room temperature
1 teaspoon vanilla extract
6 oz semisweet or bittersweet chocolate, chopped into shards
1 large egg, lightly beaten (for egg wash)
1/4 teaspoon fleur de sel (optional)

In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl once or twice. Add the egg yolks, two at a time, beating until combined, then add the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until incorporated.

Divide the dough into three equal portions (mine each weighed about 290 g). Shape each into a 4x6-inch rectangle, then wrap in plastic wrap and refrigerate for at least 30 minutes.

Unwrap the dough rectangles. Place one on a lightly floured work surface. Sprinkle half of the chocolate evenly over the dough rectangle. Top with a second piece of dough. Sprinkle the remaining chocolate over the second piece of dough, then finally top with the third piece of dough. The tower of dough and chocolate will be tall, and chocolate may fall out the sides, that's ok. Dust the top piece of dough lightly with flour, then use a rolling pin to gently roll the stack of dough and chocolate into roughly a 9x6-inch rectangle about 1 1/2 inches thick. Use a 2-inch round cutter to cut as many rounds as possible from the dough. Transfer the rounds to a parchment-lined baking sheet. (Flour the cutter as necessary if it's sticking to the dough.) Gather the scraps of dough together into a 1 1/2-inch thick mound and cut additional cookies out. (This might seem impossible at first, but just gather the dough scraps as best you can - the cookies will look and taste good regardless of what your mound of scraps looks like.)

Cover the baking sheet loosely with plastic wrap and refrigerate the unbaked cookies for at least an hour or two. I left mine in there for several days, baking off a few at a time on demand. (This isn't strictly necessary but I found it led to thicker cookies with deeper flavor.)

Preheat oven to 375 F. If you're going to bake all of the cookies at once, separate them onto a few baking sheets, leaving at least 2-3 inches between the rounds (the cookies will spread a lot). Brush the tops of the rounds with the egg wash and, if desired, sprinkle with a few grains of fleur de sel.

Bake for 14-15 minutes, or until the edges of the cookies are set (rotating the baking sheets halfway through if you're baking more than one sheet of cookies). The centers will still seem really soft and underbaked, but that's fine. They'll set up as they cool. Transfer the baking sheet(s) to wire rack(s) and let the cookies cool for about 5 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container for up to 4 days.

Make-Ahead Mini Beef and Cheese Empanadas

I only have one rule when it comes to dinner on Friday: I don't want to spend a lot of time in the kitchen to make it happen. Sometimes that means we'll pick up take-out, but most of the time I still cook. I just don't pick anything super involved, or with a 3 hour cooking time. I'm lucky in that I work from home most of the time so Monday thru Thursday I don't need to worry quite as much about having quick and easy meals on the menu. I have a little more freedom to, for example, pop something in the oven at 3 pm, if necessary, in order for us to eat at our usual time (around 7). It's a luxury I really appreciate. By the time Friday rolls around, though, I'm spent, and more often than not, my kitchen is a bit of a mess from lots of cooking and baking during the week, and that's when I'm very happy to have a handful of "weeknight" dishes I can turn to.



Technically, these adorable mini beef and cheese empanadas aren't really quick and easy but they're still perfect when you need to get dinner on the table in a snap because they can be made ahead and stored in your fridge or freezer and simply cooked at the last minute. You could easily spread out the process of making them over the course of a weekend (it'd be even faster if you have a partner to help with assembly) and then you can pull them out later in the week for a great from-scratch dinner! Alternatively, these empanadas would be a great appetizer idea for a party - their tiny size means they can easily be eaten out of hand without a lot of mess.

This was my first time making empanadas and, for that matter, it may even have been my first time eating them (I know!), but I'm 100% hooked. The dough was a complete surprise to me when I took my first bite. It's made using the same ingredients as you might use for pie dough, and the process is similar, but the result was anything but. The outer crust was crisp, and inside it was flakier than any pie dough I've ever made. I could *almost* have believed the empanadas were fried if I didn't know any better. The filling was flavorful, though pretty basic - meat, cheese, onion and some spices, but there's no reason you couldn't put your own spin on it. The possibilities are pretty much endless!



Happy Friday! This week has felt incredibly long (probably because every day was gray and dreary) and I'm so glad it's finally the weekend :)

Make-Ahead Mini Beef and Cheese Empanadas
from Cook's Illustrated

Dough
3 3/4 cups (18 1/4 ounces) all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen for 10 minutes
1 1/4 cups ice water

Filling
1 tablespoon olive oil
1 medium onion, minced
1 tablespoon tomato paste
2 medium cloves garlic, minced
1/4 teaspoon dried oregano
1 teaspoon ground cumin
pinch ground cloves
pinch cayenne pepper
1/2 pound 85% lean ground beef
3/4 cup low-sodium beef broth
1 teaspoon sugar
2 oz shredded Monterey Jack cheese

1 large egg, beaten (for egg wash)

To make the dough: Add the flour, sugar and salt to your food processor. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs, about 16 pulses. Dump the contents of the food processor into a large bowl. Gradually add the ice water (about 1/4 cup at a time), and use a rubber spatula to work it into the dry ingredients. Continue until the dough comes together in a rough ball. You may not need all of the water, or, as I did, you may need slightly more. Turn the dough onto your work surface and divide it in half. Shape each half into a disk and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days.

To make the filling: Add the oil to a large nonstick skillet set over medium-high heat. When the oil shimmers, add the onion. Cook, stirring occasionally, until the onion softens, about 5-7 minutes. Add the tomato paste, garlic, oregano, cumin, cloves and cayenne pepper, and cook just until fragrant, about 30 seconds. Stir in the ground beef, using a wooden spoon to break it up. Brown the meat - this will take about 5 minutes. Add the beef broth and bring the mixture to a simmer. Reduce the heat to medium-low and continue simmering until most of the liquid has cooked off, the meat should be moist but not wet, about 8 minutes. Turn off the heat under the pan and mix in the sugar then season to taste with salt and pepper. Transfer the filling to a bowl, cover and refrigerate until completely cool. Remove the bowl, stir in the cheese, then re-cover and store in the refrigerator until you're ready to use (up to 3 days).

To assemble the empanadas: Line two baking sheets with parchment paper. Working with one disk of the dough at a time, place it on a lightly floured work surface and roll into a circle about 1/8-inch thick. Use a 3-inch round cutter to cut out as many circles of dough as you can (for me it was about 20). Transfer them to one of the prepared baking sheets. (The folks at CI said not to reroll scraps as it made the dough tough in the empanadas so try to get as many rounds as you can on the first go-round.) Repeat with the second disk, placing those rounds on a second baking sheet. Depending on how quickly you worked, you may want to cover the sheets and refrigerate the dough briefly before continuing with assembly. If the dough is still cold, you can move on to the next step immediately.

Place 1 rounded teaspoon of the filling in the center of each round of dough. Dip your finger in a small bowl of water and moisten the edges of the dough. Fold the dough over into a half-moon shape so the edges meet. Press them together with your fingers to seal, then use a fork to crimp (you can dip the fork in flour if it's sticking to the dough). Transfer to a parchment-lined baking sheet. Continue until you've filled and sealed all of the empanadas.

Options for Cooking:

1. To bake immediately: Preheat oven to 425 F with racks in the upper and lower third. Brush the empanadas with the egg wash then bake for about 20 minutes (rotating the baking sheets halfway through), or until the empanadas are golden brown.

2. To store in the refrigerator: After assembly you can store in the empanadas in the refrigerator on the baking sheets. Just cover them tightly with plastic wrap, they'll be fine for up to 3 days. The baking time and temperature will be the same as if you'd baking them immediately.

3. To freeze: Cover the baking sheets tightly with plastic wrap and freeze the empanadas completely. To save space, once they're frozen, you can transfer the empanadas to a resealable plastic bag for storage. When you're ready to bake, there's no need to defrost. Just put them on parchment-lined baking sheets and bake at 425 F for about 25 minutes, or until golden brown.

Allow the empanadas to cool for about 5 minutes before serving.

Makes about 40-48 mini empanadas

Cinnamon Raisin Bagels

I've been itching to make these cinnamon raisin bagels for quite some time. In years past, I'd attempted plain and whole wheat, but all along I had my eye on the ultimate goal - this recipe right here. Cinnamon raisin bagels have long been my favorite, and if you do a little bit of looking around the web, you'll find that this bagel recipe from Peter Reinhart's Bread Baker's Apprentice is the standard against which all others are judged. Having received such high praise from so many, I'm not sure how or why I put these off for so long. With rain, rain and more rain in the forecast this week, it proved to be the perfect opportunity to finally tackle this project.



So, a couple of things about this recipe. First, ideally it's spread over 2 days, so you do need to plan ahead a bit. Most of the work is done on the first day; on the second day you're only boiling the bagels and baking them, both of which happen pretty quickly. Let's back up and talk about the dough for a minute though. 99.9% of the time that I make something with yeast, I let my stand mixer do all of the work, even the kneading. It's faster and easier, so why not? Well, the "why not" here is that this bagel dough is so stiff and heavy that I was worried it was going to burn out my motor. I started in the mixer, but once I saw how much it was straining, I decided to finish by hand. I literally put the dough on a board, sat down in front of the tv and kneaded, probably for 15 minutes total. So, I guess the good news is that you can definitely make this recipe by hand if you don't have a stand mixer, and the better news is that you'll get quite an arm workout in the process!



At the end of the day, the payoff is worth it for these bagels. They smell amazing when they emerge from the oven, and they taste even better. Toasted and slathered with butter, these were so good I called them dessert one night. The recipe does make a lot of bagels, but they freeze well so I don't mind. If I'm going to put forth the effort to make them, why not stash a bunch in the freezer for a quick weekend treat?

PS - If you get started on these today or tomorrow, they'll be ready just in time if you happen to be hosting a Mother's Day brunch this weekend! What mom wouldn't love homemade bagels? :)

Cinnamon Raisin Bagels
from The Bread Baker's Apprentice (as seen on Smitten Kitchen and Annie's Eats)

Sponge
1 teaspoon instant yeast
4 cups (18 oz) bread flour
2 1/2 cups (20 oz) water, at room temperature

Dough
1/2 teaspoon instant yeast
3 3/4 cups (17 oz) bread flour
1 tablespoon ground cinnamon
5 tablespoons sugar
2 3/4 teaspoons salt
1 tablespoon honey or brown sugar
2 cups loosely packed raisins, rinsed

To Finish
1 tablespoon baking soda
cornmeal for dusting

To make the sponge: Whisk the yeast and flour together in the bowl of a stand mixer. Add the water and whisk until incorporated - the mixture will be fairly thick and sticky. Cover the bowl with plastic wrap and let it sit at room temperature for about 2 hours, or until the mixture becomes very bubbly and swells to almost double its original size.

To make the dough: Add the additional yeast to the sponge and stir to incorporate. Add 3 cups of the flour, the cinnamon, sugar, salt and brown sugar (or honey) and attach the bowl to your stand mixer, fitted with the dough hook. Mix on low speed until the ingredients come together in a ball, gradually adding the remaining 3/4 cup flour to stiffen the dough. In the last few minutes of mixing, add the raisins and allow the mixer to incorporate them into the dough.

Kneading the dough: You can continue to knead in your mixer, but fair warning, the dough is very heavy. I didn't want to risk damaging my mixer so I did it by hand. By hand you'll have to knead the dough for at least 10 minutes - you want a pliable, smooth dough that's satiny and not tacky to the touch. You can add additional water or flour as necessary to achieve the right consistency.

Divide the dough into 4 1/2 oz pieces for the bagels (that will make a fairly large bagel so feel free to use smaller portions if you prefer). Shape each piece into a roll and place on a parchment-lined baking sheet. Cover with a damp towel and allow to rest for about 20 minutes.

Line two baking sheets with parchment and spray them lightly with nonstick cooking spray.

To shape the bagels: Flatten the ball of dough slightly then poke a hole through the center. Stretch and rotate the dough until the hole is about 2 1/2 inches in diameter (or slightly smaller if you've made your portions less than 4 1/2 oz each). Transfer to the prepared baking sheet and repeat with all of the dough balls (dividing them evenly between the two baking sheets). Spray the tops of the bagels lightly with nonstick cooking spray and cover each baking sheet loosely with plastic wrap. Allow to sit at room temperature for about 20 minutes.

To determine whether the bagels are ready to be retarded in the refrigerator use the "float test." Fill a small bowl with room temperature water and place one of the bagels in the water. If the bagel floats within 10 seconds of being placed in the water, they are ready to move to the fridge. If so, remove the bagel from the water, pat dry and place back on the baking sheet. (Note: you only need to test one bagel - not all of them.) If the bagel doesn't float, continue to proof at room temperature and perform the float test again every 10-20 minutes, or until it floats. When the bagels are ready to be retarded, place the loosely covered baking sheets in the refrigerator overnight (or up to 2 days).

When you're ready to bake the bagels, preheat oven to 500 F, with racks in the upper and lower thirds of the oven. Bring a large pot (the wider the pot, the better) of water to a boil, then add the baking soda.

Remove the bagels from the refrigerator. A few at a time (as many as can comfortably fit in your pot), drop them into the boiling water. They should float to the top fairly quickly. Boil for 1 minute per side, flipping them with a spider strainer. While the bagels are boiling, dust the baking sheets they were on with cornmeal. Remove the bagels to the dusted baking sheets and repeat until they've all been boiled.

Bake both pans of bagels in the oven for about 5 minutes, then rotate the pans (switch the racks they're on and give them a 180-degree flip). Reduce the oven temperature to 450 F and continue baking for another 5 minutes, or until the bagels are light golden brown. Transfer the pans to wire racks and let the bagels cool for at least 15 minutes before serving.

Makes about 14 large bagels